The Best Vegetarian Chili

Experience pure comfort food bliss with *The Best Vegetarian Chili*, a hearty, flavor-packed recipe that’s perfect for meat-free meals. Loaded with colorful bell peppers, carrots, celery, and two types of beans—black and kidney—this chili is a nutritious powerhouse simmered to perfection in a rich tomato base seasoned with chili powder, cumin, smoked paprika, and oregano. A touch of vegetable broth keeps it irresistibly hearty, while frozen corn adds a pop of sweetness. Ready in just under an hour, this one-pot wonder is ideal for busy weeknights or weekend gatherings. Serve it hot with your favorite toppings like fresh cilantro, sour cream, or shredded cheddar cheese for a customizable chili bowl that’s as satisfying as it is wholesome. Whether you’re vegetarian or simply looking for a crowd-pleasing plant-based option, this recipe promises bold flavor and comforting warmth in every bite!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 bell peppers, diced (use a mix of colors)
• 1 large carrot, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 28 oz diced tomatoes, canned (with juices)
• 15 oz black beans, canned (rinsed and drained)
• 15 oz kidney beans, canned (rinsed and drained)
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup frozen corn
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)
• 0 sour cream or plain yogurt (optional, for serving)
• 0 shredded cheddar cheese (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

Step 3

Stir in the diced bell peppers, carrot, and celery. Cook for another 5-7 minutes until the vegetables soften slightly.

Step 4

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.

Step 5

Stir in the tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1-2 minutes to toast the spices.

Step 6

Pour in the canned diced tomatoes (with their juices), vegetable broth, black beans, and kidney beans. Stir everything together until well combined.

Step 7

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the chili thickens and the flavors meld together.

Step 8

Stir in the frozen corn and cook for an additional 5 minutes until heated through.

Step 9

Taste and adjust the seasoning with more salt and pepper, if needed.

Step 10

Serve the chili hot, garnished with chopped cilantro, sour cream, and shredded cheddar cheese if desired. Enjoy!

Nutrition Facts

Serving size	3059.2 grams (3059.2g)

Amount per serving	% Daily Value*
Calories	1944

Total Fat 55.60g	71%
Saturated Fat 15.50g	78%
Polyunsaturated Fat 4.10g
Cholesterol 45mg	15%
Sodium 6877mg	299%
Total Carbohydrate 295.40g	107%
Dietary Fiber 84.60g	302%
Total Sugars 67.10g
Protein 85.20g	170%

Vitamin D 6IU	30%
Calcium 964mg	74%
Iron 29mg	162%
Potassium 6932mg	147%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 16.8%

Carbs: 58.4%